I feel kind of like a cheat, sharing these right after the Snickers Cookies, but I made them both for the same canceled picnic and they were both too good not to share. Having said that, we discovered the picnic was canceled after the Snickers Cookies were baked but before these were, although I had made the dough. So I decided to bake these off later, throughout the week, thereby ensuring I took the photos of the 2 different cookie recipes at different times, necessitating different posts.
I’ll just have to twist your arm into looking at another cookie recipe! You won’t mind too much, will you?
These cookies are less recognizable as a variant of classic chocolate chip cookies, although they are, in fact, exactly that (just as the Snickers Cookies were). The ground coffee beans and vanilla combine to make a delicious basic cookie, hight-lighted by bittersweet chocolate and creamy sweet white chocolate, but the real star of the show is the Cappuccino Crunch, which is made by The Baker’s Kitchen, which I get at Jungle Jim’s. I do not work for The Baker’s Kitchen, but Jungle Jim’s sells a lot of their products, so I have become a fan. This crunchy caramel-y candy is delicious and (unfortunately) unique–I do not know of any substitutes.
- 2 cups (8 1/2 oz) AP flour
- 2 cups (8 1/2 oz) white whole wheat flour
- 1 1/4 t baking soda
- 1 1/2 t baking powder
- 1 1/2 t coarse salt
- 2 1/2 sticks 1 1/4 cups unsalted butter
- 1 1/4 cups (10 oz) light brown sugar
- 1 cup plus 2 T (8 oz) granulated sugar
- 2 large eggs
- 1 T natural vanilla extract
- 2 t ground coffee beans like what you use to brew coffee, but un-used
- 1 cup (6 oz) bittersweet chocolate chips
- 3/4 cup white chocolate chips
- 1 14-oz bag of The Baker's Kitchen Cappuccino Crunch
- 2 T Vanilla sea salt mixed with 4 t sugar and 2 t instant espresso for sprinkling
Whisk together flours, baking soda, baking powder and salt in a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla and coffee grounds. With speed on low, add the dry ingredients and mix until just combined, 5 to 10 seconds. Mix in the chocolate chips and Cappuccino Crunch. Cover the dough with something airtight and refrigerate at least overnight (I bake a tray or so a day, until the dough is gone, thereby ensuring fresh cooking each time).
When ready to bake, preheat the oven to 350 F. Line a baking sheet with parchment paper or a silicone mat.
Using a cookie dough scoop or an ice cream scoop of medium size, scoop the cookies onto the prepared tray, 6 per sheet. I was aiming for 2 tablespoons of dough per cookie. Sprinkle the cookies with vanilla-espresso sugar-salt and bake until golden brown but still a little soft, about 11-13 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then remove the cookies individually to a cooling rack.